Sticky toffee ice cream sundae Recipe

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Sticky toffee ice cream sundae
(Image credit: TI Media Limited)
Serves8+
SkillEasy
Preparation Time20 mins
Cooking Time20 mins plus cooling
Total Time40 mins
Nutrition Per PortionRDA
Calories601 Kcal30%
Fat34.5 g49%
Saturated Fat14 g70%
Carbohydrates63 g24%

Everyone loves a sticky toffee pudding, so we thought we’d take it one step further and turn it into a sundae. Knickerbocker-Glorious!

If you’ve got a sweet tooth that needs satisfying, our sticky toffee ice cream sundae is your solution. The sticky toffee sauce is rich, indulgent and the perfect partner to cold vanilla ice cream. If you love sticky toffee pudding but need a lighter option for during the warmer option, you need to give this sundae a try. We have used ready-made ice cream but you could go the extra mile and make a no-churn ice cream of your own. This banana ice cream would give the sundae a banoffee twist or go extra indulgent and try this chocolate and Baileys recipe.

Ingredients

  • 175g dates, finely chopped
  • 1tsp bicarbonate of soda
  • 75g butter, softened
  • 175g unrefined caster sugar
  • 3 eggs
  • 1tsp vanilla extract
  • 255g self-raising flour

For the sauce

  • 115g unsalted butter
  • 90g soft light brown sugar
  • 225ml double cream
  • 3tbsp rum
  • 1tbsp golden syrup
  • 1ltr tub vanilla ice cream

Method

  1. Preheat the oven to 160C/Gas 4. To make the sponge, put the dates in a bowl with the bicarbonate of soda and add 300ml boiling water.
  2. Beat the butter and sugar with an electric whisk until pale. Whisk in the eggs and vanilla, then sift in the flour. Add the dates and liquid and mix well. Pour into the lined cake tin and bake for 20 mins. Remove for oven and leave to cool completely before cutting into 1-inch cubes.
  3. To make the sauce, melt the butter and sugar in a saucepan, add in the cream, rum and golden syrup and bring to the boil for 1-2 mins until thickened slightly. Leave to cool completely.
  4. To serve, place cubes of sponge in the base of sundae glasses, drizzle over the sauce and top with a scoop of ice cream, repeat and drizzle the sundae with toffee sauce.
Top Tip for making Sticky toffee ice cream sundae

Add orange zest and stem ginger to the sponge for something a little different

Keiron George

Keiron George, Food Writer at Future plc, develops recipes and styles dishes for a number of publications, as well as reviewing products, writing food features and How To's for Goodto and woman&home. 


Keiron's love of food happened quite by accident. As an arts graduate, he was looking for new outlets to channel his creativity when he stumbled upon the world of cake decoration and the love affair with all things cake started from there. He later went on to teach the course for a year, before setting up his own wedding cake business in 2015. In 2016 Keiron was awarded the Julia Child Scholarship at world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie. Since then he has worked in some of London’s finest 5 star hotels, collecting a wealth of knowledge and expertise along the way. 


Keiron champions long weekends in the kitchen and relishes any opportunity to have loved ones over, so he can thrust any new creations under their noses.